In this video, Salvelio demonstrates how to make his favourite Tortilla de Patata, or Spanish Potato Omelette. Salvelio is rather an ace at what must surely be one of Spain’s most beloved dishes (whenever Louise has tried to make it, it has landed on the floor – turning a tortilla is not for the faint-hearted.) The beauty of Tortilla de Patata is that it is so much more than the sum of its parts – you almost can’t equate the handful of humble ingredients that goes into it with its deeply satisfying taste. Cold tortilla cut into blocks makes a great starter or light meal – and it’s also perfect picnic food.
Spanish Potato Omelette – The Recipe
Serves 6 as a starter or 3 as a light meal with salad
3 medium potatoes, peeled and sliced (see the video at the top of this post for the best way to slice it); 1 medium onion, coarsely chopped; 1 medium clove garlic (optional); 3 eggs; olive oil for frying; 1/2 tsp salt.
Fry the potato and onion in a good glug of olive oil until the potato is soft; try not to agitate it too much as you want don’t want the pieces to break up too much. It’s best to use a biggish frying pan for this so everything cooks evenly.
Let the mixture cool slightly, then beat the three eggs and add the potato/onion mixture to the eggs along with the salt. Mix through. Pour about 1 tbsp of olive oil into a small non-stick frying pan and, once the pan and oil are hot, add the potato/onion/egg mixture. A non-stick pan for this step really is essential. Cook it uncovered on medium heat; after a few minutes gently lift the edge of the tortilla to see if the underside is golden brown.
Once it’s the desired colour underneath, turn the tortilla over using a flat dinnerplate that doesn’t have too pronounced an edge. You’ll need a firm hand for this – one hand on the frying pan and the other on the plate, so do check out the video if you’re unsure of the technique! Once turned, slide the tortilla back into the frying pan and return to the heat.
Fry for a few more minutes on medium heat till cooked through. Some people like a tortilla still softish inside but if you prefer it cooked through, test it with a knife and if it comes out clean, the tortilla is done.
Put it on a platter, let it cool to room temperature and serve.